“I love mushroom barley soup and I was originally making one that took about 3 hours to cook. This one is so simple and easy and takes a third of the time. If you like mushroom barley soup, you will really like this. It's perfect for a cold winter night.”

Easy to make but I desired more flavor. I used a full cup of diced carrots and added poultry seasoning to taste because I wasn't sure what seasoning(s) would go best with mushrooms and chicken broth. This is mushroom soup and it indeed did taste like mushrooms but I found it flat in flavor without the seasoning, DH enjoyed it which was great because I made it for him. I would like to make this again with vegetable stock which I think I'd prefer over chicken broth. All in all a good recipe but for me I need the flavor punched up a little more.

Reviewer:

WOW, this turned out so good that I had to review it even though I changed so many things. First I only had 8 oz of mushrooms (baby portabellas) so I doubled the celery and onion & added a small chopped sweet potato just to have enough veggies in there. Then, per other reviewers' suggestions I added a lot more garlic (3 tsp total) and 2 Tbsp of red wine into the broth. Also per another reviewer, I toasted the (pearl) barley for 5 min at 350 to give it more flavor. I also used Knorr vegetable bullion cubes to make my broth. Boy, is this soup ever good!!! A great vegetarian accompanyment for potato pancakes.